Life After Sugar 249. Cut sugar, OK! But cut flour?? Why?!
When I first told people I’d cut out sugar, everyone was so impressed — “Wow, that’s amazing! I could never do that!”
But when I mentioned I’d also stopped eating bread, the mood totally changed.
“Wait… no bread? Why?! That’s too extreme!”
It’s funny how cutting sugar gets applause, but cutting flour is judged.
And honestly, I get it.
Bread and other flour-based foods have deep cultural roots — they’ve meant comfort, connection, even survival for generations.
But the flour we eat today isn’t what our grandparents ate. Industrial milling made it finer, faster to digest, and a perfect ingredient for processed foods that keep us hooked.
In this episode, I talk about how flour became a staple in both tradition and modern food marketing — and why so many “whole grain” and “healthy” products aren’t nearly as wholesome as they sound.
And I’ll share what to eat instead of flour — not another powder or flour substitute, but real, satisfying foods that keep your blood sugar and energy steady... and your cravings quiet.
To get personalized guidance from me, plus support and accountability in a small group... apply here to join the 90-day program, Freedom from Cravings Formula TODAY.
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Thank you! - Netta
Disclaimer: Information provided by Life After Sugar is not designed to and does not provide medical advice, professional diagnosis, opinion, treatment or services to you or to any other individual. This is general information for educational purposes only. The information provided is not a substitute for medical or professional care. Life After Sugar is not liable or responsible for any advice, information, services or product you obtain through Life After Sugar. You should always seek...